An Australians culinary journey, while exciting and interesting, is often meandering. It will more than likely include a vast conglomeration of cultural influences revolving around individual family heritage and the ever present, Sunday sausage sizzle. A gradual accumulation of taste memories that aren’t really attached to any cultural tapestry but are nevertheless filed away to be later rekindled by another chance encounter with something similarly tasty. This approach has seen us embrace the food of all cultures so openly that we seemingly forgot to take a minute to concentrate on developing our own profile of deliciousness. Fortunately, we now have this very concept to look forward to and in my experience the knowledge is only one well considered question away. We hold a great bank of wisdom within our country, gained and refined over countless generations, and it’s our responsibility to make it accessible at every level. It’s an opportunity to covet our ingredients and flavours as a community of Australians and immerse ourselves in a united culinary culture borne of a common love of good grub shared with good mates.